Chef Todd Erickson has created a new summer menu for Haven Gastro-Lounge, and it has some mighty luscious-sounding items. No surprise: Erickson has been one of Miami's most innovative chefs since opening Haven in May of 2011.
Among the sprightly summer additions is a shrimp & grits ceviche, in which tiger shrimp are tossed with the hominy corn, grilled sweet corn, onion, lime juice and chiles; and Seoul ceviche with yellowtail, shaved Napa cabbage, pine nuts, Asian pear, chives, basil and kimchee vinaigrette.
Other tempting dishes to debut are a beer-battered mahi po-boy slider, beef tataki, a shoft shell crab spider roll, and squid fries crusted with graham-cracker and served with guava-chili sauce. A haloumi cheese skewer with tomato bisque sauce is new too, as are all three salads: watermelon with cucumber, feta, mint, onion, and preserved lemon; gazpacho in salad form; and a ranch salad with charred tomato, pickled okra, chow chow, chevre and chicharon.
Of course Erickson's cuisine is only part of the draw here; Haven's dazzling high-tech decor provides a feast for the eyes as well. As soon as you enter Haven you'll know you're not in Kansas anymore; after knocking down a few nitro cocktails, you might think you're on the moon.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!